August 30, 2014

Shrimp & Grapefruit Risotto

by Anja


This wonderful recipe here more or less comes from Aran Goyoaga's amazing cookbook "Small plates, sweet treats" which in the last two years has become one of the most used cookbooks in my home. So many great recipes in there! This risotto here is amazing, and my version is only slightly different from Aran's original recipe.

Most of the adjustments I make to recipes are shortcuts. As a working mom, there's simply not always enough time for elaborate recipes. Other times, adjustments need to be made according to the availability of ingredients. Switzerland still does not offer all of the - sometimes rather exotic - ingredients found in some of my favorite reicpes. This is true for this risotto recipe here, too. In Switzerland, a country without any seashores, it is really hard to get by good and fresh seafood. Shrimps come frozen, often times precooked

So, I work with the ingredients I have and try to make the most out of the recipes. If you look for the original, extremely good recipe for this risotto, look into Aran's book. If you can live with or look for a simplified version, read on.


Ingredients (serves 4)

more or less 12 ounces (350g) frozen shrimp, preferably uncooked, defrosted
5 cups fish stock
3 tablespoons olive oil
1/2 small onion, diced
1 1/2 (about 300g) cups short grain rice (such as Arborio)
1/2 cup (125ml) white wine
1 grapefruit (including zest, so get an organic one if possible)
a few fresh thyme sprigs
a good handful of finely grated Parmesan cheese
sea salt


Finely grate the grapefruit zest, then segment the grapefruit, making sure to save any juice. Set aside until needed.

In a large pot, heat 1 tablespoon of the olive oil over medium-high heat. Cook the shrimp flipping once, until they turn pink, about 1 minute. Transfer the shrimp to a plate and keep them covered until ready to use. (skip this step if you use precooked shrimp).

Add the remaining 2 tablespoons olive oil to the pot and turn the heat to medium. Add the diced onion, season with salt and cook until softened, but not browned (about 5 minutes). Add the rice and cook for 2 minutes, stirring constantly, until all grains are well coated with the oil. Add white wine and let cook until fully dissolved (1-2 minutes). Add 1/2 cup (125ml) fish stock and stir. Continue cooking the rice, stirring constantly. When the stock has been absorbed, add another 1/2 cup (125ml) and continue, stirring, until the all stock has been used and rice is cooked al dente (this will take about 18-20 minutes).

Add grapefruit zest, segments and juice and cook for another 2 minutes. Add parmesan cheese and shrimp. Stir and make sure the shrimp is heated through. Serve immediately with a few sprigs of thyme.

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